Rich & Moist Vegan Chocolate Cake
A stunning, decadent, and completely vegan chocolate layer cake! This easy recipe features a rich, moist chocolate sponge and is covered in a silky smooth, fluffy vegan chocolate buttercream. The perfect celebration cake.
Ingredients
Instructions
Preheat oven to 180°C/160°C Fan (350°F). Line two deep 20cm cake tins. In a large jug, mix together the plant milk, yogurt, vinegar, caster sugar, oil, and vanilla. In a separate large bowl, sift and whisk together the remaining dry sponge ingredients.
Pour the wet mixture into the dry mixture and beat gently until just combined. Divide the batter between the two tins and bake for 25 minutes, or until a skewer comes out clean. Cool completely.
For the buttercream, melt the dark chocolate and let it cool completely to room temperature.
In a bowl, beat the vegan butter and margarine until silky smooth. Beat in the sifted cocoa powder, then gradually beat in the sifted icing sugar.
Add the cooled dark chocolate and beat well until you have a fluffy frosting. Chill the cake sponges for 15 minutes before frosting.
Frost the top of one sponge, top it with the second sponge, then frost the top and sides of the entire cake.
Nutrition
- Calories
- 684 kcal
- Fat Content
- 41.2 g
- Carbohydrate Content
- 69.2 g
- Serving Size
- 1 serving
